The Grand Boat Race

One of the main attractions of Onam, is the 'Vallamkali' or boat races of Karuvatta, Payippad, Aranmula and Kottayam. Hundreds of oarsmen row traditional boats to the rhythm of drums and cymbals. These long graceful Snake Boats called 'Chundans' are named after their exceedingly long hulls and high sterns that resemble the raised hood of a cobra.

Then there are 'Odis', the small and swift raiding crafts adorned with gold tasseled silk umbrellas, the 'Churulans' with their elaborately curled prows and sterns, and the 'Veppus', a kind of cook-boat. This traditional village rivalry on watercrafts reminds one of ancient naval warfare.
Thousands throng the banks to cheer and watch the breathtaking show of muscle power, rowing skills and rapid rhythm. These boats - all pitted against their own kind - rip through the backwaters of Kerala in a tussle of speed.
Onam is for All
Although this festival has its origin in Hindu mythology, Onam is for all people of all class and creed. Hindus, Muslims and Christians, the wealthy and the downtrodden, all celebrate Onam with equal fervor. The secular character of Onam is peculiar to this land where unity had always coexisted with diversity, especially during festivals, when people come together to celebrate life's unlimited joys.



A long long time ago, an Asura (demon) king calledMahabali ruled Kerala. He was a wise, benevolent and judicious ruler and beloved of his subjects. Soon his fame as an able king began to spread far and wide, but when he extended his rule to the heavens and the netherworld, the gods felt challenged and began to fear his growing powers. Presuming that he might become over-powerful, Aditi, the mother of Devas pleaded with Lord Vishnu to curtail Mahabali's powers.


Vishnu transformed himself into a dwarf called Vamana and approached Mahabali while he was performing a yajna and asked for alms. Pleased with the dwarf brahmin's wisdom, Mahabali granted him a wish. The Emperor's preceptor, Sukracharya warned him against making the gift, for he realized that the seeker was no ordinary person. But the Emperor's kingly ego was boosted to think that God had asked him for a favor. So he firmly declared that there is no greater sin than going back on one's promise. He kept his word.

The Vamana asked for a simple gift "three paces of land" and the king agreed to it. Vishnu in the guise of Vamana then increased his stature and with the first step covered the sky, blotting out the stars, and with the second, straddled the netherworld. Realising that Vamana's third step will destroy the earth, Mahabali offered his head as the last step.

Vishnu's fatal third step pushed him to the netherworld, but before banishing him to the underworld Vishnu granted him a boon. Since he was attached to his kingdom and his people, he was allowed to return once a year from exile. Onam is the celebration that marks the homecoming of King Mahabali. It is the day when a grateful Kerala pays a glorious tribute to the memory of this benign king who gave his all for his subjects.


Another Legend

Another legend has it that King Mahabali was a devout worshipper of Lord Vishnu. He was sincere, honest, just and a good ruler. But he had one weakness ego. And to eradicate his pride and redeem his beloved devotee of this one sin, Vishnu came to earth in the form of a dwarf Brahmin named Vamana.
wmcThe king in his pride asked the Brahmin what he wanted for he could give anything. Vamana asked for three paces of land and the king agreed. To humble him Vishnu, as Vamana showed Mahabali that he is just a puny creature in front of God's universal stature.
Mahabali, who was a man of principles, realized God's purpose and offered his head for Vamana's footstep, as he was sent to another world. This fatal step proved a blessing in disguise for the good king the foot salvaged and released him from the recurrent cycle of birth and death. That is why Onam is celebrated by wearing new clothes and resolving to lead a new life of truth, piety, love, and humility.

'Onasadhya' is the grand feast served during the celebration of Onam in Kerala. It is served in Banana leafs. There is a way of placing the leaf and an order of serving the dishes. The picture given below shows the serving order beginning from the left with 'Upperies'.


PARIPPU CURRY
SAMBAR
AVIAL
KALAN
OLAN
THORAN
PULIINJI
INJITHAIR
PINEAPPLE PACHHADY
ERISSERY
KOOTUCURRY
NARANGA PICKLE
MANGA CURRY
BANANA CHIPS
SARKARAPURATTY
PAYASAM< FONT color=maroon size=2 face="Comic Sans MS">
PRATHAMAN
LADY'S FINGER KICHADI

Rice is the main course. With rice, various kinds of dishes are served... curries, 'upperies' (thi ngs fried in oil), 'pappadams' (round crisp flour paste cakes of peculiar make), 'achchars' (pickles of various kinds), 'payasams' and 'prathamans' (Desserts). Fruits are also served, mainly plantain.
Click on each dish above for individual recipes.
Will be glad to help if anyone needs any help in tasting these dishes which they have prepared J
PARIPPUCURRY Ingredients :
1. Lentils (green gram dal) - 1cup
Water - 3cupsTurmeric powder - 1/2tsp 2. Salt - to tasteGhee - 2tsp
Method of Preparation :
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.


SAMBAR
The chief ingredients are dhal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc. It is a favorite dish in South India.
Ingredients - Serves 10 1. Bitter gourd - 1/2Brinjal (egg plant) - 1no Drum Stick - 1no Ladies finger - 4nos Red chillies - 4nos (split into2)
2. Sambar dal (Red gram dal) - 1cup Turmeric powder - 1/2tsp Curry leaves - 1sprig Water - 3cup

3. Tamarind - size of a golf ballWater - 1cup Red chilli powder - 1tspSalt - to taste Curry leaves - 1sprig
Asafoetida powder - 1/4tspGrated molasses - 1/4tspCoconut oil - 2tbs White gram dal - 1/4tsp Fenugreek - 1/4tspDried chilli - 4nosCoconut oil - 1/2tsp

4. Dried coriander seeds - 2tbs
5. Coconut oil - 2tsp Mustard - 1tsp Dried chillies split into 2 - 2nos 6. Coriander leaves - few Method of Preparation : Clean the vegetables and slice into long pieces.

Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.

Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar. AVIAL
This is a semi-dry preparation which is a mixture of all sorts of vegetables.

Ingredients - Serves 10 1. Yam sliced thinly into 11/2" length pieces - 1cupCucumber sliced lengthy into 11/2" thick pieces - 1cupSnake gourd sliced into 11/2" length pieces - 1cupCarrot sliced into into 11/2" length pieces - 1/4 cup
Long runner-beans sliced into 11/2" length pieces - 1/2cupDrumstick cut into 2" length pieces - 2nos